Democratic Sentinel, Volume 16, Number 12, Rensselaer, Jasper County, 8 April 1892 — LIVE STOCK AND DAIRY. [ARTICLE]

LIVE STOCK AND DAIRY.

Stunted I'lja A pig that is stunted while young is not worth feeding to maturity. This is especially true of pigs farrowed late in the fall, and with which sufficient care has not been taken to give them a good start before cold weather. The feed that will he required to keep such until spring will be worth more than the pigs. Much the best practice, and one that is being more generally adopted every year, Is to breed the sows in the fall so as to start the pics mil on green food in the spring. This is much more economical, and the pigs are pretty sure to do better; but if you are in for the winter feeding of a lot now, try and dojt well. It is best to give some slop or ensilage, instead of an entire grain ration. A slop made of bran with skim milk will be good for the youngsters. As they get a little larger give them some soaked oats. Small potatoes, boiled and mixed with bran, will also give them a variety of food, and such as will promote growth rather than fattening. There is money in pigs, but it requires good care to get it all out. —Wisconsin Agriculturist The Secret of success. If butter makers had taken pains to avoid the economicsof butter making they could not have succeeded much better than they are doing now. In using large milk cans to set milk in for the creamery there is an additional loss of 2 per cent., as compared with smaller vessels. The breeds that give the largest fat globules leave the smallest amount of fat in the skimmilk and they are' the Guernseys, Jerseys. By setting the milk of cows that have been in milk nine months, the best way possible, it is impossible to get more than two-thirds of the cream. The only way to get it is by the centrifugal system, which ought not to leave more than one-tenth of 1 per cent, of butter fat in the skimmilk. Bychurning sweet cream between 7 and 23 per cent, is lost. Unpleasant odors in milk can be taken out by heating the milk to 160 degrees, but it is better to heat the cream than the milk and then cool it down to 50 degrees. If the butter will not came raise the cream to 70 degrees by stirring it, placing the can in a vessel containing hot water. But newer add water in any form to cream, as you lose in quality and quantity- As a rule you cannot increase the percentage of fat in the cow’s milk by feeding fat-forming foods, but the ciUantity can he inreeased.—Prof. J. W. Eobertson in Farm and Home.

uortliorn*. A good shorthorn is valuable wherever it may be placed—in the dairy for milk, or to feed for beef,but its most important character is tievand that which makes it of exceptional value to the general farmer, is adaption for the improvement of other breeds by crossing. The mixture of its blood with cpmmonor unimproved stock is quick to show good results, and it is in that way it has proven of such great value to the cattle interests of Great Britain. While other breeds may take the palm for special purpose, a farmer cannot go far wrong if he introduces some good shorthorn blood into his herd. Note*. A successful swine breeder in Kansas about once a week puts a quart of coal oil and two pounds of sulphur into each barrel of swill. Robert Steele, the famous breeder, has all of his yearlings broken to harness. He finds it necessary to begin early with the education of a colt. A breeder that cannot recognize the merits of the various strains of blood and the good qualities of the animal, whether he owns it or not, will never make a success in.the business. After a calf raised by feeding is a month old it will commence eating clover hay and can always be fed &ay .and bran to an advantage. If good care has been taken in breeding and feeding, from twentyfour to thirty months is the most profitable age at which cattle should be marketed. Skim milk is capital to feed the calves, coits and pigs—a great aid to digestion. With an abundance of grain it promotes rapid growth and development.